Snapper Fish In Papillote

Snapper thai style with garlic and soy

En papillote is a cooking method whereby the food is inserted into a folded parcel. Usually made from foil or folded parchment paper. I prefer paper as the fish steams and poaches in its own juices rendering a concentrate of flavours. The parcel is made by folding and overlapping folds of paper sealing the goodness. This recipe has an Asian influence, it’s simple to make and quick to cook.

Little Tips

Different thicknesses of fish will require different cooking times. If unsure, check bag that you can see the liquid simmering around the edges. If the bag is puffed up, it's usually an indication that fish is cooked.
Serve in the bag as it's part of the food theatre, watch the steam escape as you pierce the bag.
Do not eat the garlic, it will overpower the delicate flavour of the fish, leave it aside.